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The Best Vegan Fudgy Brownies | Living Well With Nic

The Best Fudgy Vegan Brownies

If you're looking for a vegan brownie that's extra fudgy and gooey, this is it! These brownies are made with simple, wholesome ingredients and naturally sweetened with dates.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 10 brownies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups Medjool Dates tightly packed and pitted
  • ¼ cup Warm Water
  • ½ cup Tahini can sub other nut butter
  • 2 Tbs Coconut Oil melted
  • ⅓ cup Cacao Powder
  • ⅓ cup Dairy-Free Dark Chocolate Chips
Optional
  • ½ cup Walnuts or Pecans chopped

Method
 

  1. Preheat oven to 350 degrees F and line a standard loaf pan with parchment paper. Set aside.
  2. Add dates and add hot water to a food processor and blend until a sticky date paste forms. Scrape down sides as needed.
  3. Add tahini, coconut oil, and cacao powder and pulse until a sticky batter forms. It should be tacky and thick (scrape down sides as needed).
  4. Lastly, add chocolate chips and nuts (optional) and pulse to incorporate.
  5. Transfer batter to the lined loaf pan and spread into an even layer. For a smooth top, lay some parchment paper on top and press into an even layer.
  6. Bake for 15-18 minutes - the edges should be slightly dry. Remove from oven and let cool in the pan for 10 minutes.
  7. Then carefully lift out of the pan using the edges of the parchment paper and let cool on a cooling rack for at least 20 minutes before slicing. The longer they cool, the firmer they will become.
  8. Enjoy warm or cooled.

Notes

Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-6 days, or in the freezer.